Sam’s View

Anne from “Anne’s Food” posted the following recipe for a Crunchy Salad a while back. It is really simple to make, and has become a weekly favourite in our home. Not only is it versatile in that you can pretty much add whatever you like, but it is really healthy (hopefully making up for my previous Macaroni and Cheese escapades). We often have it on its own or with some chicken on the side. My version is slightly different to Anne’s as we aren’t that keen on fennel, enjoy the sweetness of red apples (as opposed to the green cooking variety) and I prefer cashew nuts to peanuts. So behold the recipe that may change your life! Read more »

As promised in Macaroni and Cheese Part 1 – A South African Recipe, to follow is a recipe for the traditional or “Béchamel” Macaroni and Cheese.

Just a couple of notes before we begin: Read more »

I love Macaroni and Cheese.

I find it simply amazing how a bowl of Macaroni and Cheese has the ability to make better an otherwise bad day. I am equally amazed that, out the many comfort foods known to man, my favourite is one of the most fattening. Either way, I have made peace with this calorie-ridden reality along with acknowledging it to be a ridiculously unsophisticated dish (does anyone ever serve this at dinner parties or eat it with proper cutlery?) and that it should never be consumed by anyone without comprehensive coronary health cover! Don’t get me started on how it contradicts my efforts in trying to get in shape for our wedding! Read more »

Both Michael and I adore Risotto. This dish is an absolute winner and, as a result, I have made it twice in the past month. This recipe serves 4, but I usually double-up for lunches for most of the following week! Whilst I feel that the bacon adds some real flavour to this dish, I have previously made a vegetarian version by leaving out the bacon, using vegetable stock instead of chicken stock and replacing the butter with margarine. It was still very tasty! The recipe follows Read more »

Last week the Melbourne weatherman told me that we were in for a cold and wet weekend. I thought that nothing would be nicer than some home-made soup (recipe to follow soon-ish) and bread on Sunday evening. Let me say that yeast scares me. I see the whole waiting-until-the-dough-expands thing as an additional step in the baking process that could end in disaster. My mum seldom bakes bread for the same reason (it must be a genetic fear). So maybe when I become a better cook, I will venture into the unpredictable lands of yeast and fluffy light bread, but for now booze will have to do! Read more »

To follow is a recipe for a rather well-known South African dessert. It is so easy to make and a perfect way to end a nice braai! Most people look at me strangely when I say that the main ingredient of this little gem is coffee creamer/whitener…then they taste it and apologise for being rude about my South African pudding! Read more »

Bobotie is a traditional Cape Malay dish that has become a trademark of South African cuisine. When the Malaysian slaves arrived in the Cape in the late sixteenth and seventeenth century they brought with them numerous eastern recipes. Bobotie combines a very interesting array of ingredients: meat, curry, spices and fruit / dried fruit. The result is a unique tasting sweet, sour and spicy meat dish. Read more »